Vegan Cherry Jam Crumble Tart
A vegan treat that's perfect with your morning coffee, afternoon snack or as dessert. Sweet, tart, earthy and crunchy, this Vegan Cherry Jam Crumble Tart will no doubt make it onto your list of favorite easy desserts.
Prep Time10 mins
Cook Time30 mins
Servings: 12 slices
- 1/2 cup + 2 tablespoons whole wheat flour may use rolled oats pulsed in blender1 1/2 teaspoons
- 1/2 cup coarsely ground oat flour dash of olive oildash of maple syrup
- 1/2 cup almond flour
- 1 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup brown sugar
- 8 Tbsp vegan butter such as Earth Balance, melted
- 1/2 - 3/4 cup cherry jam (or jam of choice)
Pistachio Topping (optional)
- 1/4 cup chopped, unsalted pistachios almonds, pecans, or walnuts would also work well here
Preheat oven to 350 degrees Fahrenheit. Lightly spray a removable bottom tart pan.In a large bowl, place all dry ingredients and mix with a fork until combined. Mix in the melted butter. Gently squeeze the mixture between your fingers – it should resemble coarse sand and form crumbles. If the mixture is too dry, add one tablespoon of melted vegan butter at a time until crumbles form. Place half of the crumble mixture into the prepared tart pan and gently pat down so it covers the bottom of the pan completely (add more crumble if necessary). Take half of the jam and add dollops on top of the crumble mixture in a random fashion. Add the rest of the crumble mixture to the pan and pat down, and then finish off adding the rest of the jam in the same way as before.
Place the tart pan in the middle rack of your preheated oven and bake for 30 minutes. Remove from oven and allow to cool for about 15 minutes. While the tart cools, heat a dash of olive oil in a small skillet set over medium-low heat. Once the oil is heated through (but not burning), add the chopped pistachios and toast, tossing them gently to keep them from burning for about 5 minutes. Remove from heat, add a dash of maple syrup to the pistachios and toss to coat. Allow the nuts to cool and then scatter them over the top of the crumble, pushing them down gently. Allow the tart to cool completely before removing it from the tart pan and cutting into wedges for serving.
The tart is best served at room temperature, but it will keep refrigerated for about a week.
You'll need an 11" rectangular or 11" round removable bottom tart pan for this recipe.
For the oat flour, I use rolled oats and pulse them in the blender for a few seconds until it forms a coarse flour. You can use regular oat flour if you prefer.